top of page


No more boring chili night. Give your chili a healthy kick by using an eggplant, top with cheese, place in oven and VOILA!

Featured Recipes

Savory Stuffed Zucchini




4-6 Medium Size Zucchinis (washed and stem end cut off)

½ Lbs lean, Ground Meat (Optional)

1 Cup Shredded Cheese (Optional)

1 6 oz Can Diced Tomato (use fresh if available)

1 medium Sweet Onion (chopped

1 tsp Garlic Powder

1 small can tomato sauce

½ Cup uncooked rice (fast cooking rice OK)

2 Tbsp Olive, or Vegetable oil

1 ¼ Cup Water

Salt & Pepper to taste



Use any favorite sauce: Bottled, Canned, Home-made-your choice

Here is a simple Sauce:


3 Cups Broth (Vegetable, Chicken, Beef) or Water

Large Can Crushed Tomatoes (with juice)

Large Can Tomato Sauce (low salt)

2 Tsp Garlic Powder

1 tsp  Onion Powder

1 Tablespoon Sugar (optional)

Salt & Pepper to Taste


Combine all Sauce ingredients in a medium size pot. Bring to boil, stirring slowly.

Turn down heat and simmer until needed.


Cut each Zucchini in half (cross-wise)

Using Medium-size Debbie Meyer Genius Twist&Core , following instructions,

core each piece of zucchini  without going all the way through the end; leave a closed end.  Slice a very thin piece off bottom of rounded end so it will stand.

Cored material can be used in recipe, or saved.


In bowl, combine all stuffing ingredients, except for meat (if used) and oil. Mix well, but do not over-mix or make mushy.  Set aside.


If using meat, sautee in the oil until cooked through.   Combine with other stuffing ingredients.  Stuff each piece of zucchini, but don’t over-stuff; the rice will expand.


In baking dish: cover bottom of dish with sauce.  Place each zucchini piece, standing upright, in dish.  Spoon sauce over each. 

Bake in 350 F  oven for 30-40 minutes;  spoon more sauce over top at 20 minutes and sprinkle on cheese, if used.  Check that rice is soft;  cooking time varies so adding another 5 minutes may be needed.

Cucumber Sushi



3-4  Thick Cucumbers - washed

½ cup Cream Cheese-softened

¼ cup  Sour Cream

3 Tablespoons Chopped Chives

2 Tablespoons chopped Smoked Salmon (if desired)

6 Cherry Tomatoes (cut into wedges)




Combine Cream-Cheese, Sour Cream, chives, and salmon(if used) in a bowl. Blend with a fork until well mixed and fairly smooth.


Using a vegetable peeler, remove peel in lengthwise stripes from each cucumber.

Slice off stem end of each cucumber.


With Medium Size  Debbie Meyer Genius Twist&Core, core each cucumber.

Save contents of cucumbers for another use.  Stuff eachcucumber firmly with Cream Cheese mixture. (A piping bag makes this very easy; a plastic baggie can be filled and corner cut off for a simple piping bag. )


Chill in fridge until time to serve.  To serve: using a sharp knife, slice each cucumber crosswise into approximately ½ inch slices.  Arrange slices on serving platter and sprinkle with Paprika to garnish.


Chocolate Stuffed Strawberries



Medium to Large Strawberries - as many as you want!

Chocolate Fudge Sauce Squeeze Bottle (found in ice cream toppings aisle)

Sea Salt (optional)

Whipped Cream (Optional)



Wash and dry Strawberries and slice off tops.


Using Small Size Debbie Meyer Genius Twist&Core, core each strawberry, taking care to not go through the bottoms of the berries.  Save cored insides for  other uses.


Slice a small sliver of bottom of each berry so it will stand upright.


Squeeze Chocolate Fudge Sauce into each Strawberry cavity, filling to just above top.


Sprinkle each Strawberry with Sea Salt, or top with Whipped Cream


Serve immediately, or  keep in fridge until ready to serve.

bottom of page